Home Canning Sausage

This is a jar of my home-canned sausage. My husband’s Grandmother taught me how to can it using grease instead of broth or water. The grease, lard in this case, keeps the sausage tasting like sausage and keeps the typical sausage texture in tact.

Omit sage from your recipe if you are mixing your own sausage as sage will make the sausage bitter. Go easy on other herbs and spices too.

Use 2/3 lean meat to 1/3 fat to make the best canned sausage.

First, melt some lard in a heavy pot. This lard will be used to cover the meat in the jars instead of broth or water. Keep it very hot while waiting to be poured.

Put water in your pressure canner according to your manufacturer’s instructions.

Get your jars, lids and rings very hot in boiling water.

Make small patties from the sausage meat, cook in a skillet until very done.

Reserve the grease from cooking the sausage and add it to the melted lard.

Fill each quart or pint jar with cooked sausage patties. Don’t fill the jar too full, 2/3 full is enough.

Pour the hot lard in each jar and cover the sausages.

Wipe each jar opening and the whole rim of the jar with a clean cloth dipped in vinegar. The vinegar will help to cut the grease and get it off the jars. If you leave grease on the jars, they won’t seal.

Let the canner cool naturally. Once cool, remove jars and allow them to continue cooling on a clean towel on the counter top.

To serve these sausages, open them up and pour the patties, grease and all into a skillet. Heat til very hot and serve.

About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.

This is awesome! Heated it all up then made French toast in the excess….so good.. You can not eat that way everyday but on days you cut wood a good breakfast…brunch…lunch (we don’t really do breakfast, at least not early in the day)….its all good. Thank you, I will be adding this to my inventory every time I make up sausage. The additional information about going easy on the spices was important and made it perfect (and cheaper so bonus all the way around).. What a great idea. Thank you.

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Welcome to The Christian Homekeeper. I'm really glad you stopped by. I love the Lord and I love His Word. My goal is to offer some words of encouragement and build up your desire to know Him better and to share old fashioned information that is helpful. I've been online since 1996 with first a web site and now a blog. I enjoy hearing from you in the comments and you can find me on Facebook and Twitter as well.